Blueberry Puff Pastry Tarts with Lemon Cream

savingdessert.com

Molly Carlson

Puff pastry (½ of a 17.3 ounce box - I used Pepperidge Farm brand frozen puff pastry)

1 egg, lighten beaten with 1 teaspoon milk

subheading: For the blueberry sauce:

1 cup wild frozen blueberries, mostly thawed or fresh

2 tablespoons honey

subheading: For the lemon cream:

2 ounces mascarpone cheese or cream cheese, room temperature

2 tablespoons powdered sugar

½ cup whipping cream

¼ cup store-bought or homemade lemon curd

subheading: For garnish:

¼ cup sliced almonds, lightly toasted

powdered sugar for dusting

Directions at savingdessert.com

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